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R de Ruinart
R de Ruinart

RUINART BRUT

HARMONIOUS BALANCE

  • Pinot Noir
  • Chardonnay
  • Pinot Meunier

This blend of chardonnay elegance with delicate pinot noir structure and meunier fruitiness yields a champagne with an enveloping texture, in fresh notes evocative of patisserie.

Ruinart Brut is the very first expression of the Ruinart taste

 

Welcome to the nerve centre of Maison Ruinart. Take a journey through reality and imagination during a virtual visit to REBOND, the fresco by Ugo Gattoni, and find out more about Ruinart's know-how from the artist's perspective.

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COMPOSITION

Ruinart Brut is a well-balanced champagne, made from a blend of pinot noir, pinot meunier and the freshness of chardonnay. It is 40 to 50 crus from the terroirs of the Côte des Blancs and the Montagne de Reims.

  • 45% Pinot Noir
  • 40% Chardonnay
  • 15% Pinot Meunier
VINIFICATION
VINIFICATION

VINIFICATION

  • Manual harvesting
  • Alcoholic fermentation in temperature-controlled stainless steel vats
  • Complete malolactic fermentation
  • Blending of 40 to 50 crus
  • 20 to 30% reserve wine
  • 2 to 3 years of ageing
  • Dosage: 7g/l
  • Contains sulfites
TASTING NOTES
TASTING NOTES

TASTING NOTES

Colour:
Shimmering yellow and gold colour

Nose:

  • first nose : autumn and summer aromas, with subtle fruity notes of apple and apricot, as well as hazelnut and raw almond. A touch of complexity is added with hints of elderflower and coriander seeds.
  • second nose : intense aromas of brioche and biscuits

 

Mouthfeel:
A harmonious and persistent roundness envelops the palate. The final note reminds us of the presence of chardonnay in the blend, with its characteristic freshness.

WINE & FOOD PAIRINGS
WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS

Wine and food pairings recommended by our cellar master:

  • Roasts, with an element that adds freshness
  • Steamed vegetables in a creamy sauce
  • Simple marinades with fruity notes

 

On the opposite, you should avoid:

  • Overly intense tastes, like sea urchin or kaffir lime
  • Overly smoky notes, such as Baltic salmon, toasted sesame, or haddock
  • Overly bitter notes, like tahini, green tea, or chocolate with a high cocoa content
PERFECT SERVE
PERFECT SERVE

PERFECT SERVE

Conservation and ageing:
Keep your bottles in the dark, at a temperature between 10 and 12°C (54-X°F), and at a humidity level between 60% and 70%.

Glass:
How to serve Ruinart champagne? Choose a tulip glass with a wide enough opening to best express the aromatic complexity, or a white wine glass.

Perfect serve:

  • Serve at a temperature between 8 and 10°C (50-54°F)
  • Place the bottle in the refrigerator at least 4 hours before tasting (do not freeze) or in an ice bucket for at least 20 minutes with 2/3 water, 1/3 ice.

COMPOSITION

Cépage
Cépage

COMPOSITION

Ruinart Brut is a well-balanced champagne, made from a blend of pinot noir, pinot meunier and the freshness of chardonnay. It is 40 to 50 crus from the terroirs of the Côte des Blancs and the Montagne de Reims.

  • 45% Pinot Noir
  • 40% Chardonnay
  • 15% Pinot Meunier

VINIFICATION

VINIFICATION
VINIFICATION

VINIFICATION

  • Manual harvesting
  • Alcoholic fermentation in temperature-controlled stainless steel vats
  • Complete malolactic fermentation
  • Blending of 40 to 50 crus
  • 20 to 30% reserve wine
  • 2 to 3 years of ageing
  • Dosage: 7g/l
  • Contains sulfites

TASTING NOTES

TASTING NOTES
TASTING NOTES

TASTING NOTES

Colour:
Shimmering yellow and gold colour

Nose:

  • first nose : autumn and summer aromas, with subtle fruity notes of apple and apricot, as well as hazelnut and raw almond. A touch of complexity is added with hints of elderflower and coriander seeds.
  • second nose : intense aromas of brioche and biscuits

 

Mouthfeel:
A harmonious and persistent roundness envelops the palate. The final note reminds us of the presence of chardonnay in the blend, with its characteristic freshness.

WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS
WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS

Wine and food pairings recommended by our cellar master:

  • Roasts, with an element that adds freshness
  • Steamed vegetables in a creamy sauce
  • Simple marinades with fruity notes

 

On the opposite, you should avoid:

  • Overly intense tastes, like sea urchin or kaffir lime
  • Overly smoky notes, such as Baltic salmon, toasted sesame, or haddock
  • Overly bitter notes, like tahini, green tea, or chocolate with a high cocoa content

PERFECT SERVE

PERFECT SERVE
PERFECT SERVE

PERFECT SERVE

Conservation and ageing:
Keep your bottles in the dark, at a temperature between 10 and 12°C (54-X°F), and at a humidity level between 60% and 70%.

Glass:
How to serve Ruinart champagne? Choose a tulip glass with a wide enough opening to best express the aromatic complexity, or a white wine glass.

Perfect serve:

  • Serve at a temperature between 8 and 10°C (50-54°F)
  • Place the bottle in the refrigerator at least 4 hours before tasting (do not freeze) or in an ice bucket for at least 20 minutes with 2/3 water, 1/3 ice.

« Ruinart Brut is a fresh, round wine that is easy to pair with simple and authentic cuisine. »

Frédéric Panaïotis, Maison Ruinart Cellar Master

R de Ruinart
00 : 01 : 42
"TART RINGED WITH SEASONAL VEGETABLES AND GOAT CHEESE"

R DE RUINART X "TART RINGED WITH SEASONAL VEGETABLES AND GOAT CHEESE"

SERVES 4

210g of flour
100g of butter
5g of salt
75ml of water
3 yellow courgettes
3 green courgettes
4 carrots
100g of fresh goat cheese
50g of ricotta
1 egg
3 sprigs thyme
Salt and pepper to taste
Olive oil

THE SECOND SKIN CASE

THE SECOND SKIN CASE

Eco-designed, this 99% paper case is 9 times lighter than its predecessor and is produced without incurring any airfreight, resulting in a 60% reduction in its carbon impact.

The envelop preserves the integrity of the Ruinart taste until serving and suggests a new set of gesture. Suitable for storage in a fridge, the case can withstand the humidity of a cellar or an ice bucket.

Maison Ruinart, entering its 4th century of existence, takes a decisive step forward in its commitment to the preservation of living soils and and its commitment to sustainable development.